Physicochemical and functional properties of red lentil protein isolates from three origins at different pH

• Published in: Food chemistry 2021-10, Vol.358, p.129749-129749, Article 129749
• Main Authors: Lee, Hui Wen, Lu, Yuyun, Zhang, Yuyu, Fu, Caili, Huang, Dejian
• Format: Article
• Language: English
• Subjects: Amino Acids - analysis; Characterisation; Color; Emulsifying Agents - chemistry; Emulsions - chemistry; Functionality; Hydrogen-Ion Concentration; Isoelectric Point; Legume proteins; Legumins; Lens Plant - chemistry; Nepal; pH-dependency; Plant proteins; Plant Proteins - analysis; Plant Proteins, Dietary - analysis; Plant Proteins, Dietary - chemistry; Plant Proteins, Dietary - isolation & purification; Pulse proteins; Seed Storage Proteins - analysis; Solubility; Turkey; United States
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.129749

•Red lentil proteins (RLP) from different origins have varied physical properties.•Solubility, foaming and emulsifying properties of RLP were highly dependent on pH.•Functional properties of RLP were least desirable at their isoelectric pH of 5.2.•RLP showed excellent foaming and emulsifying properties in a broad pH range.•RLP is ideal for meat mimics partially due to its natural red colour. Red lentils (Lens culinaris) present an attractive raw material for meat mimics due to its red-coloured proteins, abundance, high protein and low cost. However, data on its functional properties at various pH remain scarce. In this study, the physicochemical and functional properties of red lentil proteins (RLP) from three origins (USA, Nepal and Turkey), isolated by isoelectric precipitation, were evaluated. Amino acid profiles, water holding (ranging from 3.1 to 3.5 g/g) and oil absorption (ranging from 5.8 to 7.3 g/g) capacities of RLP samples were significantly different (p